Top Chef

Angelo's winning dish, Arctic char with pickled shallots, tapioca, and smoked bacon froth, was — in his words — a "deconstructed smoked Arctic char." The delicious mouthful wowed the judges, but the recipe is labor intensive (even for Michael Voltaggio) and utilizes some pretty expensive ingredients. (Read: this is not a dish you'll want to whip up after work on a Monday evening.) Jessica Hulett, our fave Brooklyn-based chef, has given Angelo's tasty Arctic char a budget makeover, taking it from a high-end appetizer to a weeknight dinner that can be ready in a flash. (Bonus: it's totally figure-friendly!)

Jessica's version uses trout instead of Arctic char. Both fish are lean and mild in flavor, but trout is a lot cheaper than char. To mimic the flavor of fish that's been sitting in a smoker for hours, she briefly marinates it in smoked paprika.

Smoky Roasted Trout with Quick-Pickled Red Onions and Yogurt-Dill Sauce
Serves 2

Ingredients:
Fish:
1 whole trout (about 3/4 lbs.), butterflied, head and tail removed
2 tsp. olive oil
2 tsp. smoked paprika
1/2 tsp. kosher salt
1/8 tsp. freshly-ground black pepper

Pickled onions:
1 c. red onions, thinly sliced
1/2 c. apple cider vinegar
1/8 tsp. red pepper flakes
1 tbsp. sugar
1 bay leaf
10 whole cloves

Yogurt sauce:
1/2 c. plain yogurt
1 tbsp. fresh dill, finely chopped
1 garlic clove, minced
1/4 tsp. salt
1 tbsp. fresh lemon juice

Lemon wedges, for serving

Directions:
1. Preheat oven to 400 degrees. In a small bowl, mix olive oil, smoked paprika and salt. Place trout in a shallow baking dish, and rub with the paprika mixture. Marinate for 15 minutes. Roast until flesh is opaque and beginning to pull away from the skin, about 7 minutes.

2. Bring a small pot of water to a boil. Briefly cook red onions until translucent, 1-2 minutes. Immerse onions in cold water to stop cooking, and then drain.

3. In a small pot, bring vinegar, red pepper flakes, sugar, bay leaf, and cloves to a boil. Pour mixture over red onions, and cool.

4. In a small bowl, mix yogurt, dill, garlic, salt, and lemon juice.

5. Serve fish with onions on the side, a drizzle of the sauce, and a lemon wedge.